Mustard Greens

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Chicken Bhutuwa
Chicken Zucchini
Nepalese Dumplings
Tomato Achar
Nepalese Mustard Greens
Vegetable Curry

Saturday, October 21st 2017

Mustard Greens

1 lb. Mustard greens, washed, peeled, cut into small pieces
3 dried red chilies
1/2 teaspoon jwanu seeds (lovage seeds)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon whole timur (shin pepper)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
3 tablespoons mustard oil
2 tablespoons fresh dill weed, finely chopped
Salt to taste

In a non-stick pan heat 3 tablespoons of mustard oil. Splitter jwanu seeds, whole timur mustard seeds, and cumin seeds until they turn dark. Fry dried red chilies for 15 sec. till it turns dark. Add garlic, ginger, ground pepper, and turmeric; fry for 1 min in low heat. Add mustard greens to the spice-mixture, and stir-fry for about 2 min. Saltit. Increase the heat to high; cook the mustard greens until wilted andthe excess liquid has evaporated off. Do not overcook the greens. Adjust seasoning with salt and pepper. Garnish with chopped dill weed.Serve with rice.

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